Rock Cakes
- 35 min
- Serves 12
- 8 ingredients
15 minutes to prep, 20 to cook. These dense, fruity rock cakes are lightly spiced with nutmeg and studded with sultanas, offering a nostalgic British treat that’s crisp on the outside and moist inside—perfect with a hot cup of tea.
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Method
Preheat the oven to 425°F (425°F).
Sift the self‑raising flour into a mixing bowl.
Add the cold, diced unsalted butter to the flour and rub it in with your fingertips until the mixture resembles light breadcrumbs.
Stir in the white sugar, dried sultanas, and ground nutmeg; mix well to distribute evenly.
In a separate small bowl, whisk the egg together with the milk.
Pour about half of the egg‑milk mixture into the dry ingredients, mix until just combined, then add the remaining egg‑milk mixture, adjusting as needed so the dough is moist but holds together.
Turn the dough out onto a lightly floured surface, pat it gently, and shape it into rough mounds.
Place the mounds on a baking sheet lined with parchment paper, leaving space between each rock cake.
Bake for approximately 20 minutes, or until the tops are golden brown.
Remove from the oven and transfer the rock cakes to a wire rack to cool completely before serving.
Tips while you cook
- Butter incorporation
- Rub the cold, diced butter into the flour with fingertips until the mixture looks like light breadcrumbs.
- Egg‑milk addition
- Add the egg‑milk mixture in two portions, mixing after each addition.
- Cooling step
- Transfer the baked rock cakes to a wire rack and let them cool completely before serving.
Notes from ReelsMeals, based on this recipe's ingredients, times and method. They are not the creator's instructions.
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